Susan's sirloin steaks

    Susan's sirloin steaks

    Recipe photo: Susan's sirloin steaks
    1

    Susan's sirloin steaks

    (49)
    3hr21min


    40 people made this

    About this recipe: I discovered this way to cook steaks when I lived in Buenos Aires. They are served with a simple sauce made with 3 ingredients - red wine, salt and fresh rosemary.

    Ingredients
    Serves: 4 

    • 225ml good quality red wine
    • 1 teaspoon salt
    • 1 sprig fresh rosemary
    • 4 sirloin steaks

    Method
    Prep:5min  ›  Cook:16min  ›  Extra time:3hr soaking  ›  Ready in:3hr21min 

    1. Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for a couple of hours.
    2. Heat a large griddle frying pan over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side for medium rare.
    3. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce.
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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (35)

    by
    42

    Great recipe! I loved the marinade. I added some minced fresh garlic, olive oil, and worcestershire sauce. I just eyeballed everything and put everything into a ziploc bag. I didn't prepare the steaks in a skillet, I put them on the grill. The smokiness from the fresh rosemary is a nice accompaniment to the steaks. These go great with baked potatoes on the grill and a fresh garden salad.  -  23 Mar 2010  (Review from Allrecipes US | Canada)

    by
    35

    I was skeptical about this recipe and took some of the others advice. After removing the steaks I added garlic and minced onion to the pan, sauteed for a few minutes then added the wine mixture. I reduced the wine mixture to about 1/3 cup then removed from the heat and added 2 teaspoons butter. My company all enjoyed it and really liked the flavors.  -  14 Jun 2007  (Review from Allrecipes US | Canada)

    by
    25

    Nice, I removed the steaks before doing the reduction and added a little garlic and butter which thickens the sauce and adds a bit of flavour. The end result is going to depend on the quality of the wine, another substitution would be to use balsamic vinegar to deglaze instead of the wine.  -  23 Nov 2004  (Review from Allrecipes US | Canada)

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